Chicken and Roast Beef Muffulettas

Ingredients

• 14 ounce artichoke hearts drained coarsely chopped canned
• 2 tablespoons balsamic vinegar 
• 1.5 ounce bread french
• 2 tablespoons capers drained
• 0.3 cup basil fresh chopped
• 0.3 cup basil fresh chopped
• 1  garlic clove minced
• 0.5 cup kalamata olives pitted
• 2 teaspoons olive oil 
• 1 ounce pan drippings from roast beef preferably 
• 1 ounce chicken breast strips/pre-cooked/chopped 
• 7 ounce roasted peppers red drained chopped
• 6 cups the salad 
• 6 ounce swiss cheese 

Equipment

• food processor
• bowl
• plastic wrap

Directions

1. To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.
2. To prepare muffuletta, cut rolls in half horizontally.
3. Cut each cheese slice in half crosswise.
4. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll.
5. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.
6. Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.